Lamb Chops
A deliciously elegant (and easy) dinner, these Lamb Chops with a mint pesto sauce look impressive, taste amazing and are a fabulous dinner all year round!
A DELICIOUS AND EASY DINNER
Lamb can feel like an intimidating meat to cook because it’s not something you tend to make and eat regularly. But it’s actually an incredibly easy meat to work with because it is so naturally tender. So all we need to do is add the flavor! This is accomplished with an herb and garlic marinade and serving with a mint pesto. If you’ve never had lamb before, this Lamb Chops recipe is a great way to start!
FREQUENTLY ASKED QUESTIONS:
There are several cuts that come from places like the shoulder, loin or ribs, but the most popular cut are lamb rib chops from the rack of lamb (or the rib roast) which is what we are using here. Like any rib roast, it is in a protected part of the animal so it will be the most tender meat that is surrounded and laced with fat to give it a rich flavor.
Grilling and broiling are essentially the same thing except the heat source comes from different locations. For grilling the heat source is below and for broiling the heat source is above. Lamb chops are perfect for either method but we broil them in this particular recipe. Otherwise, you can grill them with success as well.
Since we use a rack of lamb or the rib portion it is more tender as it does not get as much “use” as some other cuts of meat and is marbled with fat.
This depends on how well done you want them. For rare, the internal temperature is 120F, medium rare is 125F, medium is 130F and well done is 145F. For this recipe we are cooking until medium. We remove the lamb chops from the oven when the internal temperature is between 125F-128F. The chops continue to cook after they are removed from the oven.
Other than the two being what is called a “scientific match”, mint was thought to be initially served with lamb during Medieval times to cover the gamey taste. And over the years, as lamb has become less gamey, it is still a common ingredient served with or in lamb dishes.
You can store these in a shallow airtight container with the marinade in the refrigerator where it will last for up to 3-4 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- rack of lamb
- grapeseed oil (or other neutral oil)
- garlic
- rosemary
- thyme
- salt and pepper
- salted butter
- pine nuts
- olive oil
- mint leaves
- parsley leaves
- lemon juice
HOW TO MAKE LAMB CHOPS:
Prepare marinade. Add grapeseed oil, 2 cloves of crushed garlic, and 2 rosemary sprigs to a ziploc bag.
Cut lamb rack into 4 pieces, 2 bones per piece. Add the lamb and let marinate for at least an hour and up to 6 hours.
Preheat the broiler to high. Remove the lamb from the marinade and season both sides with salt and pepper.
Pour marinade into an oven safe pan. Add the lamb, crossing the bones into the center. Top with thyme and sliced butter.
Place 3” under the broiler and cook for 6 minutes per side, or until a meat thermometer reads 125F-128F degrees. The chops will continue to cook slightly after they are removed from the oven.
While the lamb is cooking, prepare mint pesto. Heat a small skillet over high heat with 1 teaspoon of olive oil. Once hot, add the pine nuts and cook for 30 seconds to give a slight toast.
Remove from heat. combine pine nuts, mint, parsley, minced garlic, lemon juice, and olive oil in a food processor.
Purée for 30-45 seconds. Season with a pinch of salt and pepper.
Remove lamb from the oven and let it rest for 7 minutes.
Add a dollop of mint pesto to the center of a plate and place the lamb on top to serve. Enjoy!
CRAVING MORE RECIPES?
- Glazed Carrots
- Homemade Dinner Rolls
- Scalloped Potatoes
- Brussel Sprouts with Bacon
- Beer Bread
- Steakhouse Baked Sweet Potatoes
- Deviled Eggs
50 Easter Recipes
Lamb Chops
Ingredients
Optional Mint Pesto:
- ¼ cup pine nuts
- ⅓ cup + 1 teaspoon olive oil
- ½ cup mint leaves
- ¾ cup parsley leaves
- 1 clove garlic
- 1 teaspoon lemon juice
- Pinch of salt and pepper
Instructions
- Prepare marinade. Add grapeseed oil, 2 cloves of crushed garlic, and 2 rosemary sprigs to a ziploc bag.
- Cut lamb rack into 4 pieces, 2 bones per piece. Add the lamb and let marinate for at least an hour, but up to 6 hours.
- Preheat the broiler to high.
- Remove the lamb from the marinade and season both sides with salt and pepper.
- Pour marinade into an oven safe pan. Add the lamb, crossing the bones into the center. Top with thyme and sliced butter.
- Place 3” under the broiler and cook for 6 minutes per side, or until a meat thermometer reads 125F-128F degrees (they will continue to cook as they rest to 130-135F degrees)
- While the lamb is cooking, prepare mint pesto. Heat a small skillet over high heat with 1 teaspoon of olive oil. Once hot, add the pine nuts and cook for 30 seconds to give a slight toast.
- Remove from heat. combine pine nuts, mint, parsley, minced garlic, lemon juice, and olive oil in a food processor.
- Purée for 30-45 seconds. Season with a pinch of salt and pepper.
- Remove lamb from the oven and let it rest for 7 minutes. Add a dollop of mint pesto to the center of a plate and place the lamb on top to serve. Enjoy!
Notes
- Marinade is not included in the nutritional value.
- We like to broil our lamb chops for this recipe, quick and easy!
- See temperatures of doneness above in frequently asked questions.
- You can buy your own mint pesto if you do not feel like making it or skip it altogether.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
